Homegrown tomatoes are superstars of the garden. Of all the vegetables we might grow on our own, they are possibly the most rewarding. They just taste so much better than what’s at the supermarket, and tomato plants tend to put out serious abundance for much of the growing season.
However, as the summer and early autumn warmth gives way to the cooler times, tomato plant production slows down significantly. Then, before that first freeze comes, it’s best to get the remainder of the crop off the plant and somewhere safe. That can mean massive amounts of tomatoes all at once and often in different states of maturity.
With that in mind, it’s time to clarify how tomatoes work on and off the plant, as well as plan for what to do with that last harvest of tomatoes.
Preparing for the Last Harvest
Part of making the most of the last harvest of tomatoes is preparing for it. Towards the end of the growing season, it’s time to make the most of the fruit that’s already in place. To do that, it’s best to
- pinch off late blooms so that the plant isn’t devoting energy to fruits that’ll never make it to maturity in time to harvest.
- cut off fertilizing altogether and reduce watering so that the plant will go into reproduction mode and get the fruits on the plant into a mature state with viable seeds.
- harvest the fruits early. Once tomatoes have begun to change color they can be taken off the plant to mature. Doing so will allow the plant to put its energy into the remaining fruits.
The other thing to do in preparation for the last harvest is to tune into the weather. In essence, when we harvest those final tomatoes is going to be a reaction to what the weather is doing.
- An incoming frost will be a signal for harvesting the plants.
- Just before big rains is a good time to harvest nearly mature tomatoes as they are likely to split if they absorb an abundance of water.
- Once nighttime temperatures are consistently under 55 degrees F, those tomato plants will more or less stop doing anything productive. Time to harvest.
Ready When They’re Red
Most tomatoes are red when they mature although there are some yellow, orange, and even purplish varieties. When the fruit starts to change color, especially at the end of the season, it’s time to harvest them.
Maturing these blushing fruits off the vine will still provide very flavorful tomatoes. The best way to mature them is in the darkness, such as in a cardboard box, in a relatively warm place. The right temperature is between 60-80 degrees F.
Another common method for maturing tomatoes, particularly when the weather changes quickly, is to pull up a plant and hang it upside down in a warmish area like a basement. The fruits will keep getting energy from the plant and mature as the plant dies.
Processing seeds has something to do with damaged fruits or an overabundance. Saving tomato seeds at home is doable.
Getting the Most from Green Tomato
Due to the beloved southern treat of fried green tomatoes, immature tomatoes don’t have the worst reputation. However, they are also often too limited to that dish. Green tomatoes in their own right a unique, versatile vegetable (or fruit, if you will) to enjoy.
In addition to frying them, green tomatoes do well diced and tossed into soups, stews, and beans. They can be used to make salsa verde and green ketchup. They are delicious when pickled into the relish or even pickle slices. Grill them. Roast them. Put them in salads or savory pies.
When it comes to truly green tomatoes with no blush, some will mature and turn into tomatoes as well know them. Others will simply stay green. Don’t be afraid to use them.
Until Next Year…
Technically, it’s possible to grow tomatoes year-round if the plants are kept in a warm sunny place, such as a south-facing window. However, they are never quite as tasty as the summer tomatoes reared in rich garden soil. For that, we have to enjoy that last harvest and wait until next year.
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